Dump frozen chicken drumettes in the slow cooker and 3 other ingredients to enjoy a meal so irresistible your friends will demand the secret!

This 4-ingredient slow cooker ruby chicken using frozen chicken drumettes is one of those almost-too-easy dishes that tastes far more complex than the effort involved. You literally dump still-frozen drumettes into the slow cooker, scatter on a deeply colored ruby spice blend, drizzle with just enough liquid sweet-tart glaze, and walk away. The deep red and purple tones come from smoked paprika and a touch of ground sumac, a tangy Middle Eastern spice that’s become easier to find in larger grocery stores. Together with a bit of jam and vinegar, they create a glossy, jewel-toned sauce that clings to the chicken—exactly the kind of dish friends will ask you to “admit what’s in it.”

Serve these ruby drumettes straight from the slow cooker with plenty of napkins, or transfer them to a platter and spoon some of the sauce over the top. They’re wonderful over simple sides that soak up the juices: steamed rice, buttered egg noodles, or garlicky mashed potatoes. A crisp, vinegar-forward slaw or a simple cucumber salad balances the sweetness and smokiness nicely. For a more casual spread, pair them with roasted vegetables, cornbread, or a crusty baguette to mop up the ruby sauce, plus something bright and crunchy—pickles or raw veggies—for contrast.

Servings: 4

2 1/2 to 3 pounds frozen chicken drumettes (do not thaw)

Place the frozen chicken drumettes in an even layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if they’re slightly stacked, but try to keep them mostly in a single layer so they cook evenly.

In a small bowl, stir together the smoked paprika and ground sumac to create a deep red-purple ruby spice blend.

Sprinkle the ruby spice blend evenly over the frozen drumettes, making sure each piece gets a dusting. The tops should be visibly coated in the deep red and purple powder.

In another small bowl, whisk together the raspberry jam and apple cider vinegar until smooth and pourable.

Drizzle the jam-vinegar mixture evenly over the seasoned drumettes. There’s no need to stir; as the chicken thaws and cooks, the juices will mingle with the glaze to form a sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the drumettes are fully cooked through and tender (the meat should pull away from the bone easily and reach an internal temperature of at least 165°F).

Once cooked, gently stir the drumettes in the sauce to coat them in the glossy ruby glaze. Taste the sauce and, if desired, adjust with a pinch of salt or an extra splash of vinegar for brightness.

Transfer the ruby chicken drumettes to a serving platter, spoon some of the sauce over the top, and serve warm with your favorite sides.

If you can’t find ground sumac, you can approximate the tang and color by using 1 tablespoon lemon zest plus 1 teaspoon extra apple cider vinegar added to the jam mixture, though the color will be slightly less purple. For a smokier profile, swap half of the smoked paprika for hot smoked paprika or add a pinch of chipotle powder. To lean sweeter, increase the raspberry jam to 1/3 cup; for a drier, more rub-like finish, reduce the jam to 3 tablespoons so the sauce clings more tightly. If you prefer a bit of heat, add 1/2 teaspoon crushed red pepper flakes to the ruby spice blend before sprinkling it over the chicken. This same method works with frozen wings or drumsticks; just allow extra time for larger pieces and check for doneness. For a slightly thicker sauce at the end, remove the lid for the last 20 to 30 minutes of cooking on HIGH to let some liquid evaporate, or transfer the sauce to a small saucepan and simmer it briefly before pouring it back over the chicken.